These pancakes are so super quick and delicious that you can whip them up in the morning for breakfast! It’s true! What makes these pancakes so fast is the oil which is used as the fat component. No melting butter for these pancakes. A bowl and a whisk is all you need for a wonderful pancake batter. Pancakes slathered with butter and syrup cannot be beaten!
This is the 62nd recipe I have made from A Baker’s Odyssey by Greg Patent. I know you will beg to differ but this recipe is listed as “South African Crumpets”. If you are like me, you will say these are pancakes, pikelets or Scotch pancakes. However if you are South African, these are crumpets and only crumpets. Either way, these are delicious and easy. Serve these pancakes for breakfast or for unexpected guests who drop in for afternoon tea.
These quick and easy pancakes are know in South Africa as "crumpets" but not to be confused with the English crumpet.
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 75 grams sugar
- 2 tablespoons vegetable oil
- 1 large egg
- 1/2 cup milk
- butter for cooking
To make the batter, in a bowl whisk together flour, baking powder and salt. In another bowl combine sugar and oil. Add in the egg and beat with a spoon for 30 seconds until creamy. Alternately add the flour and milk beginning and ending with flour. You may need to add a little more milk if the batter is too thick.
Heat a skillet or non stick pan over medium heat. Grease with a little butter. I prefer only a minimum amount of butter.
Cook tablespoons of batter for a couple of minutes until a few bubbles form on top. Flip and cook on the other side until golden brown. Transfer to a plate and keep warm until all the batter is cooked.
Serve warm with lashings of butter and syrup.
Servings: 12 pancakes